Highlighting The Battle Between The Good And The Bad Carbs

While most people have the desire to stay slim and healthy, it is unfortunate that only a few of them are aware of the importance of monitoring the foods they eat. There are some people who only depend on what their fitness instructors tell them to do, without understanding the whole concept. However, there are also some individuals who are well informed or those who spend long hours inside the library or in front of their computers looking for the vital facts on how they can achieve their desired weight. In the event that you are one of these people, then it is not surprising if you can relate with the information we are about to give – Good vs. Evil…Carbs that is…

Whenever someone mentioned the word carbs, the short term for carbohydrates, the first thing that will run inside a health buff is that he should stay away from it or to limit his intake of foods that are high in carbs. While there is some truth that too much carbs is not good, one must be reminded that not all carbs are bad. Yes, there is also what you call the good carbs.

What are the good carbs?

You need to seek for foods that contain complex carbohydrates and also high in fibers such as fruits, whole grains, and vegetables. There are actually two types of carbohydrates: 1) the starchy type, which is commonly found in whole grains, and potatoes, and 2) the non starchy, which is found in most vegetables and fruits. According to the rule of thumb, you need to focus your attention to vegetables and fruits as your main source of carbs and to limit your intake of the starchy type of carbohydrates.

How about the bad carbs?

Bad carbs must be avoided especially those processed ones. You need to stay away from eating those that are combined with sucrose or white sugar and foods rich in fats. Examples of these are the following: doughnut, pasta containing white flour, and cakes.

With the information we have shared here, it is expected that this will change the way you think about carbohydrates.

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